4 potatoes, peeled and cubed
1¼ litre prepared NOMU Vegetable Stock
250g crisp iceberg lettuce
1kg frozen, thawed peas, preferably petit pois
10 mint leaves
5 spring onions, thinly sliced
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
In a large pot, boil the potatoes in the stock until soft.
Add the lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NOMU One for All.
In a blender or food processor, blend the soup until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer’s day.
Tips:
1. For added richness, add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
4 potatoes, peeled and cubed
1¼ litre prepared NOMU Vegetable Stock
250g crisp iceberg lettuce
1kg frozen, thawed peas, preferably petit pois
10 mint leaves
5 spring onions, thinly sliced
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
In a large pot, boil the potatoes in the stock until soft.
Add the lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NOMU One for All.
In a blender or food processor, blend the soup until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer’s day.
Tips:
1. For added richness, add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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